Your host, Stephanie Piché, and her Flavour Crew serve up interviews, recipes, tips and the occasional bar-side chat...
SUBSCRIBE ON ITUNES
LISTEN ON iHeartRadio
LISTEN on STITCHER RADIO
LISTEN on SPOTIFY
LISTEN on Player FM
LISTEN on TuneIn Radio
FOLLOW STEPHANIE ON TWITTER
LIKE US ON FACEBOOK
ADVERTISE WITH US
SIGN UP BY EMAIL
Quick Christmas Baking
A note from Stephanie...
I grew up with tiered serving dishes filled with sparkling and colourful treats carried to the dinner table after every Holiday meal.
I am not a big sweet eater myself and I don't have as much time to bake as I used to, but I love the tradition of it - the old recipes, the new, modern twists and it just doesn't seem like Christmas without that amazing smell coming from my oven.
We hope these quick tips and lists help you get your own tray filled this year in no time so you can have more time sitting at the table with your friends and family.
Note: If you are just finding this podcast page through a Google search and haven't listened to it before...you can either click on the built-in player below, click on the red box on the bottom to see ALL the episode links OR just look for us on the other players mentioned above!
Since you may have difficulty finding the port that we were enjoying on this episode (Graham's 2004 Vintage Port), here are a few others that we suggest that you give a try this Holiday Season...
Resources & Links
Quick Chocolate Sandwich Cookies
Makes: 22-24 sandwich cookies
1 pkg devil's food cake mix (regular size)
1/2 cup canola oil
2 large eggs
your favourite pre-made frosting, sweetened, whipped cream cheese or ice cream
In a large bowl, combine the cake mix, oil and eggs until well blended. Roll into 3/4" balls. Place 1.5-2" apart on parchment-lined baking sheets. Do not flatten.
Bake at 350° for 8 minutes or until set. Cool for 5 minutes before removing to wire racks.
Spread or pipe your choice of filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator or in the freezer - filled or unfilled.
Bourbon Pecan Snowballs
Makes: 20 snowballs
2 cups ladyfingers, coarsely chopped
1/4 cup bourbon
1 cup toasted pecans, chopped
3 tbsp butter, softened
6 oz white chocolate, chopped
White Or Clear Sanding Sugar To Coat
1. Place ladyfingers in a large mixing bowl sprinkle with bourbon and toss to evenly distribute liquor. Add pecans and butter and mix until no streaks of butter remain.
2. Place chocolate in a separate heat proof bowl and set over a pot of gently simmering water; stir until chocolate is melted. Scrape into ladyfinger mixture, and stir to combine. Chill mixture in refrigerator for 1 hour, or until firm but not crumbly.
3. Working with 1 tbsp at a time, roll into a ball using the palms of your hands. Immediately roll each ball in sanding sugar to coat if serving that day.
Please make sure to rate Flying For Flavour on iTunes so we can spread the passion for all things food, wine & travel!